Ingredients
2
2 servings
- •1 potato, diced
- •½ pound lean ground beef
- •½ cup diced yellow onion
- •2 tablespoons diced red bell pepper
- •1 clove garlic, minced
- •½ cup salsa
- •1 teaspoon chili powder
- •¼ teaspoon ground cumin
- •seasoned salt to taste
- •ground black pepper to taste
- •1 teaspoon olive oil, or as needed
- •4 eggs
- •4 crispy tostada shells, warmed
- •1 tablespoon chopped fresh cilantro, or to taste (Optional)
Instructions
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
- Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
- Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.
Nutritional Facts
Per 2 servings
- Calories: 616
- Carbohydrate: 43g
- Fat: 33g
- Fiber: 6g
- Protein: 38g
- Sugar: 6g
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